- ½ cups granulated sugar
- 2 cups water
- ¾ tsp. vanilla
- 1 TBSP of Cinnamon Hearts or Red Hots
Cool and pour into a container.
Also, a bottle with a smaller opening is recommended and not a wide mouth jar as the sugar will build up on the grooves and make it hard to seal and he even recommends using bottles with corks. Be sure the jar is sterilized before putting the syrup in it. I am storing mine in the fridge.